I am a sixth generation Tasmanian farmer. About seven years ago I had harvested too much rye grain for my own use. I have an Agricultural Science degree and it seemed obvious to me that I could put this knowledge to work so I built a small Rye Whisky Distillery to value add this surplus.

Since then I have developed my own technique and recipes for making Whisky, as well as other spirits mostly from surpluses from other local alcohol manufactures.

A big part of my ethos is sustainability, from paddock to bottle. My distillery and farm run on biofuel made from waste fryer oil. The still is direct flame heated which gives the spirits much more complex flavours.

I enjoy being creative and am continually developing more products.

Belgrove White rye

% of your production

20%

Owned

Grain grown at Belgrove next to distillery

Dry grown

Soil/s

Sandy loam over clay

Varieties planted

King 2 Ryecorn

Distillation

Double copper pot (Alembic, ie no plates)

600 litre still

Aging

Several months in glass

Belgrove white devil rye

% of your production

1%

Owned

Grain grown at Belgrove next to distillery

Dry grown

Soil/s

Sandy loam over clay

Varieties planted

King 2 Ryecorn

Distillation

Double copper pot (Alembic, ie no plates)

600 litre still

Aging

At least 2 months in glass to allow mellowing

Belgrove rye whisky 100% aged rye

% of your production

70%

Owned

Grain grown at Belgrove next to distillery

Dry grown

Soil/s

Sandy loam over clay

Varieties planted

King 2 Ryecorn

Distillation

Double copper pot (Alembic, ie no plates)

600 litre still

Aging

Vatted French and American oak Ex Tasmanian single malt barrels for 2.5 to 3 years